Palak Paneer (2016)

Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my first published recipes on YouTube. After so many years of cooking, my family has decided my cooking skills have improved! I wanted to do this recipe again as with modified cooking method. Also I will like to thank you to all of my viewers who have encouraged me over the years. You guys truly inspire me!

Method

First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minutes. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.

Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.

Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.

While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.

I had made this according to your old recipe for years, and then my wife’s “trendy” friend demanded it gluten free. I replaces the maida/whole wheat flour with corn starch instead mixed with water, and it still turned out delicious, although I prefer to still use wheat when I make this. I do like the difference in color for this recipe, though. It lends a vibrant presence on my table. I enjoy the ease of preparing the paneer in this version also. Thank you , Manjula.

By blanching in so much water and throwing away the water, don’t you think minerals of spinach are lost. Instead I don’t put any extra water, just thoroughly wash and put in cooker for one whistle with water that already is there in it. Later I put whatever water is there in final cooking.
I am not as great cook as you are Manjulaji. Just a tip.

I used besan instead of “wheat flour” and added “onions” with tomato, it came out really well. Thanks Auntie for the simple recipe! I have been following your blog for a while and I really love how simple your recipes are.

Hello Manjula 🙂
Tried this Palak Paneer recipe yesterday and I found the taste of spinach to be too dominating… maybe I did something wrong?
I almost every time order Palak Paneer/Spinach Paneer in Indian restaurants and it was the first time I tried to do it myself and the difference was quite big – maybe I’m just restaurant brainwashed? 🙂
But otherwise I love your recipes! Have tried out a few .

Manjula mam, thanks for the awesome recipes you have shared with us. I have tried your old palak paneer recipe and it was a instant hit. Prepared it many times till date using milk instead cream like you suggested. Though I don’t want to blanche the spinach, I will try this new version of yours. Thanks again.

Testimonials

Manjula, I got the best compliment this evening. I was making your Mattar Paneer, and as it was simmering, a representative for the electric company paid us a visit. He was Indian, and he immediately said "This smells like my mother's cooking." -Hattie H.